Mini Cranberry Pies – an alternative to Mince PiesCourse: Sweet TreatsCuisine: BritishDifficulty: Medium
A great alternative to mince pies which some people find too sweet. These are less sweet and more tart in a nice way. I made 24 and they were eaten in a morning by my family! So I have been asked to make more.
For the Pastry
350g plain flour, plus extra for dusting
120g granulated sugar
3 tbsp ground pecans or almonds
¼ tsp ground cinnamon
150g cold butter, diced, plus more for greasing
50g white chocolate, finely grated
2 eggs, plus 1 yolk to glaze
- For the Filling
110g demerera sugar
1 tbspn cornflour
- Combine the flour, sugar, pecans, cinnamon and a ¼ of a teaspoon of salt in a bowl. Add the butter and chocolate and rub in quickly until the mixture resembles coarse breadcrumbs.
- Whisk the eggs, add to the dough and knead until smooth. Wrap in cling film and rest in the fridge for 30 minutes.
- For the filling, combine the cranberries and sugar in a saucepan. Wash the mandarins under hot water and pat dry. Grate the zest and add it to the pan. Bring to the boil, reduce the heat and simmer over medium heat for three minutes.
- Meanwhile, juice the mandarins. Combine the juice and cornflour, and add to the fruit with a pinch of salt. Simmer for a minute, remove from the heat and set aside to cool.
- Preheat the oven to 200℃/180℃ fan/gas mark 6. Grease a mini tart tray. Roll out the dough about 4mm thick on a lightly floured surface. With a cookie cutter, cut out 24 circles and line the muffin holes. Spoon in the filling. Cut out 24 star shapes (or shapes of your choice) from the remaining dough and top the tarts.
- Whisk the egg yolk with 1 tbsp of water and brush the pies. Bake for 10 – 12 minutes until golden. These are best eaten within 3 – 4 days.
- You can make deeper pies using a deep muffin tray.